A drink that tastes as good as it looks

The days of cloudy coffee and murky tea in drab, half filled cups are long gone. Vending has come a long way and at last, the consumer can enjoy coffee shop quality at the fraction of the price in any location, at any time. Vending International reports...

Published: 05 October, 2009

In the more traditional vending machine, ingredients are selected, mixed and dispensed in the machine using a variety of powdered ingredients. "These machines represent the original technology from the early days of drinks vending before the in-cup system was developed," says Klix. The company explains that these types of machines sometimes offer a low cup cost as the quality of ingredients and the quantity used can be set by the operator. "The main issues are the reliability implications of many moving parts and the tendency in some machines to deliver a drink that is tainted by the previous serving."

In an In-cup drinks vending machine however, the ingredients are predetermined in the cup, all the machine has to do is add water. Crucially then, this technology takes the process of mixing the ingredients away from the machine. The cups are sealed and supplied for installation into the vending machine: "The implications are sometimes higher cup costs as the ingredients are of a defined quality and quantity, but this is reflected in a very consistent quality of drink," adds Klix.

Improved technology means that ingredients are now mixed in a variety of ways. Depending upon the machine, vending operators can choose from instant ingredients, bulk coffee, hot chocolate and milk powder for instant drinks; singles ingredients in brewer capsules, or the In-cup variety.

With so much choice available, the decision is made easier by the availability of hybrid vending machines which combine an automated filter-cup coffee feature with in-cup technology for other drinks.

The consumer palate, spurred on by the trend on the high street for luxury ingredients, has refined its tastes in recent years. Flavoured lattes, herbal teas and Fair Trade ingredients for example, are a fairly recent phenomenon, boosted no doubt by the sight of celebrities clutching branded coffee cups and looking fabulous.

Pour Moi has said its premium Douwe Egberts offer is popular with public sites and high-end white collar office environments as it supplies leading, top brand beverages including tea, coffee and HVOfree hot chocolate. In contrast, the Fairtrade or Classic Colombian is favoured by educational establishments such as colleges and universities, where ethically sourced ingredients are preferred.

The current craze in the Industry and one that has borne a variety of improved ingredients for vending, is hot chocolate - especially the luxury varieties - driven by women and younger consumers.

Milk whiteners, toppings, syrups and more all add to the consumer experience at vending, making a drink taste just as good as it looks. Facilities Managers must have a keen awareness of the market and know what their customers want, to be sure of supplying the perfect drink every time.

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